Description
This Indian Chickpea Sweet Potato Stew is a hearty and wholesome vegan and gluten-free dish bursting with warming spices, tender sweet potatoes, chickpeas, and leafy greens. Perfect for a comforting meal, it combines the earthy flavors of mustard and cumin seeds with aromatic garlic, ginger, and garam masala, simmered to perfection in a rich tomato base. Garnished with fresh herbs and served with coconut yogurt and rice or flatbread, this stew is both nutritious and flavorful.
Ingredients
Scale
Spices & Oils
- 2 teaspoons black mustard seeds*
- 1 1⁄2 teaspoons whole cumin seeds
- 2 tablespoons coconut oil
- 3 bay leaves
- 1 tablespoon garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon Indian red chili powder or ¼ teaspoon cayenne pepper**
- Freshly cracked black pepper, to taste
Vegetables & Legumes
- 2 medium yellow onions, finely diced
- 6 garlic cloves, minced
- 1 1⁄2-inch piece fresh ginger, grated or minced
- 2 (15-ounce) cans chickpeas, drained and rinsed (approx. 3 1/2 cups cooked chickpeas)
- 3 cups peeled and finely diced sweet potatoes****
- 4 ounces Swiss chard, finely sliced into ribbons
- 1 (14.5-ounce) can crushed tomatoes, or half of a 28-ounce can crushed tomatoes
Liquids & Seasonings
- 2 cups water or vegetable broth
- 1 1/2 teaspoons kosher salt
- 1 1/2 tablespoons fresh lemon juice
Garnishes & Serving Suggestions
- 1 cup fresh cilantro, roughly chopped
- 1/2 cup fresh mint, finely chopped*****
- Thinly sliced red onions
- Coconut yogurt
- White rice or brown rice
- Indian flatbread or pita bread
Instructions
- Toast Seeds: Heat a large, deep nonstick frying pan or Dutch oven over medium heat. Add black mustard seeds and cumin seeds. Stir and toss for 1-2 minutes until they jump and release a fragrant aroma without burning.
- Sauté Onions: Add coconut oil and once melted, add diced onions. Cook, stirring occasionally, for 5 to 7 minutes until onions are softened and turning golden.
- Add Aromatics: Stir in minced garlic and grated ginger. Cook for 1-2 minutes, stirring frequently to prevent burning, until very aromatic.
- Add Spices and Chickpeas: Add bay leaves, garam masala, ground coriander, turmeric, chili powder, and freshly cracked black pepper. Stir in the chickpeas to coat with spices. Cook for 5-6 minutes, turning once to allow chickpeas to brown and crisp slightly.
- Add Liquids & Vegetables: Pour in water or vegetable broth, scraping browned bits from the pan. Add crushed tomatoes, diced sweet potatoes, and kosher salt. Stir well and bring mixture to a boil.
- Simmer Stew: Reduce heat to medium-low, cover partially, and simmer for 30 minutes. Stir occasionally until sweet potatoes are tender and stew thickens.
- Add Greens: Stir in Swiss chard ribbons. Cover and cook for an additional 5 minutes until the chard is wilted. Remove bay leaves.
- Finish and Serve: Stir in fresh cilantro and lemon juice. Serve hot garnished with fresh mint, thinly sliced red onions, and a dollop of coconut yogurt. Accompany with rice or Indian flatbread.
Notes
- This stew provides a comforting, filling meal that’s 100% wholesome and naturally vegan and gluten-free.
- Using coconut oil adds subtle richness and complements the Indian spices beautifully.
- Feel free to substitute kale for Swiss chard if preferred.
- Adjust chili powder to control heat intensity as desired.
- Serve with rice or bread to soak up the flavorful sauce and enhance the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 431 kcal
- Sugar: 12 g
- Sodium: 945 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 18 g
- Protein: 16 g
- Cholesterol: 0 mg
